Veggie Guacamole Burger Recipe By Chloe
Our By Chloe-inspired veggie burger stands up to all others, even meaty ones
If there's a shortage of avocados and sweet potatoes, blame it on Manhattan's By Chloe. With a line out the door and a never-ending crowd to feed, vegan chef Chloe Coscarelli and partner Samantha Wasser's guacamole burger is a top seller and, in our opinion, a must-try vegan burger. It's the inspiration behind this recipe, which definitely has a fast-food vibe but is deceivingly healthy.
Save yourself assembly time and roast the sweet potato up to two days in advance, so that you can nip any burger cravings in the bud.
To learn more, read "Burger Queens."
Recipe from the Tasting Table Test Kitchen
Guacamole Veggie Burgers
Satisfy your fast-food cravings with this By Chloe-inspired vegan guac burger. Get the complete recipe at Tasting Table.
Prep Time
10
minutes
Cook Time
1.33
hours
Servings
6
burgers
Total time: 1 hour, 30 minutes
Ingredients
- For the Veggie Burgers
- 1 medium sweet potato, scrubbed (about 1 pound)
- 2 tablespoons olive oil, divided
- 1 cup chopped white onion (from ½ large white onion)
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 garlic clove, minced
- ¾ cup cooked quinoa
- One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)
- ½ cup panko bread crumbs
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cumin
- For the Chipotle Aioli
- ½ cup vegan mayonnaise (if you aren't vegan, you can use regular)
- Pinch ground chipotle powder
- Pinch sweet paprika
- For the Guacamole
- 2 avocados—halved, pitted and peeled
- 2 tablespoons fresh lime juice, plus more to taste (2 limes)
- Pinch kosher salt, plus more to taste
- 1 small tomato, cored and diced
- 2 tablespoons chopped white onion
- 2 tablespoons cilantro
- To Serve
- 6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted
- 6 slices torn green lettuce
- 6 slices beefsteak tomato
- 6 slices red onion
- 1 cup tortilla chips or strips, broken apart
Directions
- Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.
- While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.
- Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.
- To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.
- While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.
- In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.
- Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.
Nutrition
| Calories per Serving | 587 |
| Total Fat | 25.7 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 76.2 g |
| Dietary Fiber | 15.8 g |
| Total Sugars | 9.5 g |
| Sodium | 778.7 mg |
| Protein | 16.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
